A new study in the journal The BMJ has linked specific preservatives commonly added to foods to poor health outcomes, including cancer.
The study followed more than 105,000 cancer-free participants aged 15 or older. Each participant completed at least two 24-hour dietary records. Researchers compared cancer rates between those who consumed the most and least preservatives. Over 4,000 participants developed cancer during the study, including 1,208 breast, 508 prostate, 352 colorectal, and 2,158 other cancers.
Researchers examined 17 common preservatives in processed foods and identified six—nitrite, potassium nitrate, sorbates, potassium metabisulfite, acetates, and acetic acid—associated with cancer diagnoses.
Consumption of large amounts of sorbates, salts that prevent the growth of mold, yeast, and bacteria, including potassium sorbate, was associated with a 14% increased risk of cancer and a 26% increased risk of breast cancer.
The study evaluated the cancer risk associated with sulfites, chemicals commonly used in wine production and other processed foods to prevent spoilage and microbial growth. Compared to those consuming the lowest percentage of sulfites, those consuming the most had a 12% higher risk of developing cancer. One specific sulfite, potassium metabisulfite, correlated with an 11% increased risk of cancer and a 20% increase in breast cancer.
The study found that nitrites, preservatives commonly used to cure meats like bacon, hot dogs, ham, sausage, and deli meats, also have a strong link to cancer. For example, high consumption of sodium nitrite increased the risk of prostate cancer by 32% while high consumption of potassium nitrate increased the risk of breast cancer by 22%.
Acetic acid, a preservative common in vinegar and pickled products, correlated with a 12% increased cancer risk in high consumers versus low consumers.
The study’s large cohort, detailed food records, and extended follow-up enabled a comprehensive analysis. The findings suggest that several common preservatives in processed foods are linked to higher cancer incidence. The authors recommend further research, including identifying biomarkers related to these additives, to better understand their impact on cancer development.
The US Food and Drug Administration (FDA) currently classifies all six identified preservatives as “generally recognized as safe” (GRAS). The authors note that confirming these findings may require a review of regulatory guidelines for these additives. Meanwhile, increasing fresh food intake and limiting processed foods may support better health.
Sources: BMJ